Kanda Methi nu Saak | Onion & Fenugreek Seeds Curry | What Mum & I Have For Lunch | Cooking with Mum

I love spending time with my mum! Even to this day, she spoils me and makes me feel special by cooking my favourite food. This curry is a special curry for both of us as my mum used to make it as a quick lunch when it was just the two of us and she was super-busy!

This Kanda nu Shah or Onion Curry is a sweet curry, but you can reduce the amount of sugar to your taste. It's made with simple ingredients we generally always have available. And many people eat this curry with a sprinkle of Sev.

I hope you try this curry and create special memories for you and your family too! ENJOY!

Kanda Methi (Onion Curry) Recipe Cooking Time: 20 Minutes (Approx)

Serves 2-3 People

INGREDIENTS

• 4 Medium Onions, Sliced Medium-Thick

• 4 TBSP Oil

• 1/2 tsp Methi Seeds (Fenugreek Seeds)

• 1/4 tsp Turmeric Powder

• 1/2 tsp Red Chili Powder

• 1 tsp Coriander-Cumin Powder

• 1 tsp Ginger-Garlic-Chili Paste

• 3/4 tsp Salt

• 1 TBSP Sugar (adjust to taste)

METHOD

Peel and slice the onions medium-thick.

In a shallow pan, heat up 4 TBSP Oil.

Add 1/2 tsp Fenugreek Seeds and let them fry until they change colour to a slight red, but make sure they don't burn.

Add the sliced onions, breaking them up as you add them so that stirring them is easier.

Add 1/4 tsp Turmeric Powder, 1/2 tsp Red Chili Powder, 1 tsp Coriander-Cumin Powder, 1 tsp Ginger-Garlic-Chili Paste and 3/4 tsp Salt and give the curry a stir.

Cover the pan and let the onions cook for about 5 minutes. Keep stirring now & then.

After about 5 minutes, add 1 TBSP Sugar (or to taste) and stir the Sugar in.

Cover the pan and let this cook for another 5-10 minutes, stirring every now & then.

Once the onions are softened up a bit, the curry is cooked. Turn off the heat and garnish with freshly chopped coriander.

Enjoy with hot roti and great company!